Anaerobic Natural

Anaerobic Natural is an innovative processing method that combines natural processing with controlled fermentation. Freshly harvested coffee cherries are placed in sealed tanks or bags, creating an oxygen-deprived environment. This anaerobic (without oxygen) condition allows for controlled fermentation, typically lasting 24-72 hours. After fermentation, the cherries are removed and dried like traditional natural process coffees. The anaerobic phase intensifies the fruity characteristics of natural processing while adding unique flavor notes. Coffees processed this way often exhibit heightened sweetness, intense fruit flavors (like wine or tropical fruits), and sometimes pleasant 'boozy' or fermented notes. The controlled environment allows for more consistency than traditional natural processing. This method is gaining popularity in specialty coffee circles for its ability to produce complex, distinctive flavor profiles.